Chicken Recipes

OLD-FASHIONED CHICKEN PIE

The chicken can be roasted and the sauce prepared a day in advance. Allow to cool completely before covering with pastry and baking. Make into four individual pies if you prefer but bake for 10 minutes less.

INGREDIENTS
3-3 1/2 pounds chicken
1 onion, quartered
1 sprig fresh tarragon or rosemary
2 tablespoons butter
1 1/2 cups button mushrooms
2 tablespoons all-purpose flour
1 1/4 cups homemade or canned chicken stock
4 ounces cooked ham, diced
2 tablespoons chopped fresh parsley
1 pound frozen puff pastry or pie pastry, defrosted
1 egg, beaten
salt and black pepper

SERVES 4

1. Preheat the oven to 400°F. Put the chicken into a casserole, along with the quartered onion and the herbs. Add 11/4 cups water and season. Cover and roast for about 11/4 hours, or until the chicken is tender.

2. Remove the chicken and strain the liquid into a measuring cup. Cool. Remove any fat that settles on the surface. Add enough water to make 11/4 cups and reserve for the sauce.

3. Remove the chicken from the bones and cut into large cubes. Melt the butter in a pan, add the mushrooms and cook for 2—3 minutes. Sprinkle in the flour and gradually blend in the stock.

4. Bring to a boil, season to taste and add the ham, chicken and parsley. Turn into a large pie pan and let cool.

5. Roll out the pastry on a lightly floured surface to 2 inches larger than the pie pan. Cut a narrow strip of pastry to place around the edge of the dish. Dampen with a little water and stick to the rim of the dish. Brush the strip with beaten egg.

6. Lay the pastry loosely over the pie, taking care not to stretch it. Press firmly onto the rim. Using a sharp knife, trim away the excess pastry and knock up the sides to encourage the pastry to rise. Crimp the edge neatly and cut a hole in the center of the pie. This allows steam to escape during cooking. Decorate with pastry leaves and chill until ready to bake.

7. Brush the pastry with beaten egg (taking care not to glaze over the sides of the pastry). Bake in the oven for 35—45 minutes, until well risen and nicely browned all over.